Low Calorie Collard Wraps
Time: 20 Minutes
11 Item Recipe
Vegan & Vegetarian
1 1/2 cup Raw cashews, soaked overnight in purified water and draine
1-2 Cloves garlic – garlic is potent, so you may start with on
3 tablespoons Fresh lemon juice
1/4 teaspoon Sea salt and fresh ground black pepper (or to taste)
6 sun dried tomatoes, patted dry
2 teaspoons Herbes de Provence
1/4 cup Fresh basil, loosely chopped
4 Medium collard leaves
3 Roasted red bell peppers (you can roast your own or use jarred)
2 cups Fresh arugula (optional, but nice if you want more of a green bite!)
Place the cashews, garlic, lemon, sea salt, and pepper in food processor or blender. Process until mixture is a thick paste. With the motor running, drizzle in water till the mixture is the texture of light, fluffy ricotta. It may not take much water at all, depending on how much water the cashews absorbed! Season to taste, and then pulse in the sun dried tomatoes, herbes de provence, and the basil.
To prep the collards: you can 1) blanch them in boiling water for one minute each, then submerge in cool water and pat down with paper towels), or 2) you can marinate them for 3-4 hours in mixture of 1 tbsp olive oil, 2 tbsp fresh lemon juice, and a pinch of sea salt, wiping the marinade off before you get to wrapping. If you don’t mind the taste of raw collards, you can skip this step!
Trim down the inner spine of the collard leavesp. Spread them with 1/4 of cashew mixture each, and then top that with 1/4 of the red peppers and arugula. Wrap, slice, and serve!
If you have often wondered about a lower calorie option suitable for diabetics, dieters, as well as the health conscious. We have a great bread alternative. Get creative with greens from, Collards, Kale, and more. You can use your greens as a substitute for bread in sanwiches, wraps and more. When making veggie wraps be sure to always incorporate fresh organic herbs such as basil, cilantro, mint etc. to make it pop with flavor! You can also get fancy with sun dried tomato, roasted peppers and more.